Lasagna Soup

Lasagna soup takes all the rich, cheesy flavors of classic lasagna and transforms them into a hearty, comforting soup that’s ready in just 35 minutes. With tender pasta, savory ground beef, and a tomato-based broth finished with parmesan and gooey cheese on top, this dish is the ultimate cold-weather comfort food.

Why You’ll Love This Recipe

• All the flavors of lasagna without the layering.

• Ready in just over 30 minutes.

• Hearty enough to be a full meal on its own.

• Family-friendly and great for leftovers.

• Easily customizable with different toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 small onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon ground thyme
2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tablespoon brown sugar
32 ounce carton chicken broth
2 (14.5 ounce) cans petite diced tomatoes
15 ounce can tomato sauce
2 cups broken Mafalda pasta (or lasagna noodles)
1/2 cup freshly grated Parmesan cheese
Shredded mozzarella cheese or a dollop of ricotta cheese, for topping (optional)

Directions

1. In a large pot, cook ground beef with onion and bell pepper until beef is browned and vegetables are tender.

2. Stir in garlic during the last 2 minutes of cooking. Drain excess grease, then return the beef mixture to the pot.

3. Add thyme, Italian seasoning, salt, brown sugar, chicken broth, diced tomatoes, and tomato sauce. Stir well and bring to a boil.

4. Reduce heat, cover, and simmer for 20 minutes.

5. Add broken pasta to the pot and cook for about 10 minutes, stirring occasionally, until pasta is tender.

6. Stir in grated Parmesan cheese.

7. Ladle soup into bowls and top with shredded mozzarella or ricotta cheese before serving.

Servings and timing

• Servings: 8

• Prep time: 5 minutes

• Cook time: 30 minutes

• Total time: 35 minutes

Variations

• Swap ground beef for ground turkey.

• Add spinach or zucchini for extra vegetables.

• Use gluten-free pasta for a gluten-free version.

• Stir in a splash of heavy cream for a creamier broth.

• Try different cheeses like provolone or asiago for a twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened. You can also freeze lasagna soup (without pasta for best results) for up to 3 months. Add freshly cooked pasta when reheating.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, rotini, or shells will work.

Can I make lasagna soup ahead of time?

Yes, but cook the pasta separately and add it when serving to prevent it from getting mushy.

How do I make it spicier?

Add red pepper flakes .

Can I make this vegetarian?

Yes, replace beef with plant-based ground meat or add more vegetables and use vegetable broth.

What cheese works best for topping?

Mozzarella and ricotta are classic, but parmesan, provolone, or even burrata work too.

Can I double this recipe?

Yes, it doubles easily to feed a larger crowd.

How do I thicken the broth?

Let it simmer longer uncovered, or stir in a spoonful of tomato paste.

Can I use fresh tomatoes instead of canned?

Yes, but you’ll need about 4 cups of chopped fresh tomatoes, simmered longer for richer flavor.

Can I freeze this soup with pasta?

It’s better to freeze without pasta since it may become mushy. Add freshly cooked pasta when reheating.

What side dishes go well with lasagna soup?

Serve with garlic bread, a green salad, or roasted vegetables.

Conclusion

This lasagna soup is everything you love about traditional lasagna in a cozy, one-pot meal that’s quick to make and full of flavor. With hearty pasta, savory beef, and cheesy toppings, it’s a family favorite that’s perfect for busy weeknights or casual gatherings. Serve it with garlic bread and watch it disappear.

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